Malaysian Shrimp Laksa with Coconut Milk

Malaysian Shrimp Laksa with Coconut Milk : A creamy, spicy noodle soup, very fragrant with lemongrass and ginger, topped with shrimp, tofu and bean sprouts.

• 4 servings
• Preparation 15 min
• Cooking 25 min
• Total 40 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : malaysian shrimp laksa

• 2 lemongrass stalks
• 2 shallots
• 3 cloves of garlic
• 20 g fresh ginger
• 2 red chili peppers
• 1 tsp turmeric
• 20 g oil
• 600 ml fish or chicken broth
• 400 ml coconut milk
• 2 tbsp fish sauce
• 300 g peeled shrimp
• 200 g rice vermicelli
• 100 g bean sprouts

Preparation : malaysian shrimp laksa

1. Put the lemongrass, shallots, garlic, ginger, chili peppers and turmeric in the bowl, then blend into a paste. 20 secspeed 8
2. Add the oil and fry the paste. 4 min100°Cspeed 1
3. Pour in the broth, coconut milk and fish sauce, then cook. 12 min100°Cspeed 1reverse
4. Add the shrimp and cook a little longer. 4 min90°Cspeed 1reverse
5. Cook the vermicelli according to the package directions and divide among bowls.
6. Pour the soup over the noodles, top with bean sprouts and serve.

Storage: 2 days in the refrigerator, with the noodles kept separate.

You can make this dish stress free with simple ingredients. Allow about 40 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.